Simply Summer's Best: BBQ Spatchcocked Chicken and Rock It Like a Redhead Sauvignon Blanc

This month our #WorldWineTravel writers are exploring the white wines of New South Wales and beyond! We are being hosted by Robin at Crushed Grape Chronicles and you can see her invitation post by clicking the link to the blog.  Robin is also hosting a Twitter chat on Saturday, July 23, at 11 EST if you want to learn more.  Look for the hashtag #worldwinetravel.

I found a great wine called Rock It Like a Redhead that I loved. I have become a big fan of Australian wines. They suit my tastes and I have yet to be disappointed.  This wine has a very bright citrus and pear profile which makes it perfect for hot summer days.  The winemaker, Jenn Pfeiffer, blended cool-climate fruit from Victori with Sauvignon Blanc from New South Wales, which is how I justified this wine for this month's exploration.  The price point of $10 a bottle is affordable for all occasions.  It's particularly good with spicy food, shellfish, and goat cheese!  

I paired this summery wine with one of my favorite summer meals: 

Spatchcocked chicken, crockpot corn on the cob, and feta salad.  So delicious and with the wine cooling down the spicy goodness of the BBQ sauce, it was a mighty pairing.  The feta salad featured here is something we have been eating a lot of this summer.  This recipe is very delicious and everyone raves about it!

Find more excellent pairings below:

• Jeff with Food Wine Click is sharing "Why Does WSET Love Hunter Valley Semillon?"
• Wendy with A Day in the Life on the Farm shares "Yellow Tail Wine Round 2 and the Weekly Menu"
• Terri of Our Good Life shares "Simply Summer's Best: BBQ Pork Steaks and Rock It Like a Redhead Sauvignon Blanc"
• Nicole at Somm's Table shares "Tyrrell's Hunter Valley Semillon and Seared Salmon Steaks"
• Gwendolyn Alley of Wine Predator shares "Burning Man 2022: Waking Dreams, Secretly Abandoned Spaces, Minstrel Cramp, and the Fox in the Henhouse"
• Deanna with Wineivore shares "Korean Bar Snacks with Biodynamic Somos Orange Verdehlo Wine"
• Cam of Culinary Adventures with Cam shares "A Sémillon from New South Wales + A Snack from Japan"

• Robin at Crushed Grape Chronicles, shares "Semillons from New South Wales Australia – comparing the young and the old"

Yield 4

Author Terri Steffes

Prep time

10 Min

Inactive time

30 Min

Total time

40 Min

Print

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Tomato, Cucumber, and Feta Salad

Ingredients

Salad Ingredients

• 1 lb Roma tomatoes (4 medium) chopped
• 1 English Cucumber or 4 small garden cucumbers, chopped
• 6 oz feta cheese, large crumbles is best
• 1 small red onion, sliced
• 1/4 cup cilantro, mint or dill, chopped

Dressing Ingredients

• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lemon juice, from 1 medium lemon or balsamic vinegar
• 2 garlic cloves, pressed
• 1/4 tsp sea salt, or to taste
• 1/4 tsp black pepper

Instructions

1. In a small bowl, stir together dressing ingredients: 2 Tbsp olive oil, 2 Tbsp lemon juice, pressed garlic cloves, 1/4 tsp salt, and 1/4 tsp pepper.
2. In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, chopped cucumber, feta cheese crumbles, sliced red onion, and 1/4 cup chopped herbs.
3. Just before serving, drizzle with dressing and toss to combine. Season to taste with salt if desired.

Notes

Can serve immediately or let rest for 30 minutes for flavors to meld.

Also delicious with 1 chopped avocado added.

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